Far Breton Reviews

A far is a custardy pudding cake, similar to a clafouti but with a dense, smooth, flan-like texture. This one, studded with brandy-soaked prunes and raisins, is the signature pastry of Brittany, served for breakfast as well as dessert.

Superb for both dessert and breakfast. Rustic flavor, not too sweet. I omitted the brandy/armagnac and simply poached the fruits in water. Turned out fine, though the liquor will certainly add a richer dimension. Remember to work with all ingredients at room temperature. Also be sure to use a pan deep enough, my batter rose so much in the oven that it spilled a little. Otherwise, this made for an impressive presentation. Love it!

I spent 3 summers in Britanny as a kid and I used to eat quite a bit of far, as it seemed the family matriarch made some every day. I can say that this recipe yields a far that is pretty damn close to what I used to it in Bretagne. Kenavo!

Followed recipe exactly. The brandy wouldn't light, probably too much water left. Baked up great, soft and custardy texture but holds up on your plate and your fork. Delish! If you don't like these fruits, try other dried ones.

WONDERFUL. Substituted dried apricots for prunes. Poached in a mix of water and grape juice - teetotalers. Followed other reviewers and used one teaspoon of vanilla paste. Not overly sweet. Smooth, creamy, delicious. Delicate flavor.

So easy and delicious. A very simple kind of recipe that you could adapt in anyway you like. Either have it as written (but I added a full tspn of vanilla) which is very subtle solid custard, or add extra flavours (cinnamon, brown sugar ... do a brulee top!) and make it extra special. I made mine using dried apricots soaked in brandy instead of prunes, and it was just delicious. "Cake" is also solid enough to be a picnic type cake (wont fall apart in your hands if eating without a table!), I wrapped up pieces and took them for lunch at work and it travelled really well.